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Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Puree Introduction & Inspiration If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice. It literally takes minutes to make, so you'll be very pleased you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Pork Crackling Purée Main Ingredients: 50g Pork Crackling 50g Oxtail Cooking Juices Recipe Instructions Place the pork crackling and oxtail cooking juices into a pan on medium heat. Warm the crackling and juices. Once the pork crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the pork crackling resembles a purée in consistency. Your Pork Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pork Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Pork Crackling Purée will be. When you're making the pork crackling, remember to note down how much fat your pork crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Omelette Introduction & Inspiration Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling. I hope you will enjoy cooking this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Brain and Liver Omelette Main Ingredients: 100g Veal Liver 1 x Pig's Brain Tallow or Lard - for frying 35g Oven Roasted Bone Marrow - warm Salt To Taste Filling 50g Beef Cheek Leftovers 20g Beef Crackling - cut into small cubes Garnish Sprig of Parsley (Optional) 100ml Beef Cheek Cooking Juices/Jelly Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brain and place it in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. (I prefer to hold the brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process). Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly. Leave the mixture for 3 - 4 minutes to get some colour underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice amount of colour. While your omelette is cooking, pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug ready for use. You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. ( To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through) Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture. Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot. Bon Appetit! Tips To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick. The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. You can use lard or tallow interchangeably. If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce. If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared. 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Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Broth - Pressure Cooker Introduction & Inspiration This homemade Bone Broth is so wonderfully jiggly and delicious! Bone Broth is rich in minerals that build and strengthen your bones and contains many healthy nutrients, including vitamins, amino acids and essential fatty acids. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 3.5 hours Serving Size 2 x Jars of Bone Broth (1910ml Bone Broth in total) 110g Bone Broth Fat Main Ingredients: 1950g Bones (280g Oxtail Bones, 1140g Marrow Bones, 530g Long Marrow bones) 2 litres Water Recipe Instructions Remove all the bones from your fridge or freezer and place them in your Pressure Cooker Container. Add enough water to cover the ingredients. Place the Pressure Cooker lid on, and set to 'Seal'. Use the LOW pressure cooker setting and cook for 3.5 hours. Once the cooking time has ended, remove the bones from the container with a slotted spoon into a bowl, and then strain the broth into large enough glass jars (I tend to sterilise them with hot water first). Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don’t have a good fat layer on top (or you are using it in another recipe), bone broth will keep for 3-4 days in the fridge or it can be stored in the freezer. Tips I tend to add salt once the broth is made, and depending on what I am using the broth for in my recipes. By not salting the broth during the cooking process, you are free to add salt as required, if it's needed so that you don't have dishes that are too salty. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. The pressure cooker method helps produce broth that ends up like jelly once it has cooled. The fat layer that will form on the top of the broth as the broth cools, can be scooped off the broth and used as fat to accompany another meal, or in a different cooking recipe - check out my Bone Broth and Parma Ham Mayonnaise recipe for instructions on how to make this. If you are going to freeze your bone broth, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Oxtail Introduction & Inspiration These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! I hope you will give them a try. I am sure you'll be pleasantly surprised. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Oxtail Main Ingredients: 160g Oxtail Leftovers 90g Whipped Bone Marrow 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Oxtail - Slow Cooker recipes for instructions on how to make these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Check out my Savoury Brunch Sandwich for just one of the many ways to use these wonderful 'Bread' Circles. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Lard and Pork Crackling - Air Fryer Introduction & Inspiration Lard is a natural fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying. The process for making lard couldn’t be simpler and is very similar in fact to how I make tallow and beef crackling. The pork crackling is such a delicious gift from rendering down the pork fat! The fat renders lovely in the air fryer without the need to use any water, so the lard is less likely to spoil down the road. The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. I hope you give making lard at home a try and let me know how you get on. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1170ml Lard 457g Pork Crackling Main Ingredients: 1900g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Pre Heat the air fryer to 180c. Chop the lard on a wooden chopping board into 2 cm cubes approx. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines on settings to use to melt/render your lard (these are what I use for my Op500EU Ninja Tendercrisp machine). Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 185c - cook for 8 minutes Stir Temperature Setting 185c - cook for 3 minutes Carefully remove the pork crackling with some kitchen tongs, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some seasoning while they're warm. Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!). The rendered liquid, lard, in the air fryer container can be poured through a sieve (ideally containing a cheesecloth bag, to remove any finer bits still present in the lard) into an airtight glass container (that can be sterilised with boiling water). Allow the liquid lard to cool, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes. If you do not have an air fryer, don't despair. You can simply melt the pork fat in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the air fryer, since I want the lard I am making to be as pure as possible and without any added salt. Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Simply weigh everything during the cooking process, so that you can determine how much fat the pork crackling actually represents. Lard made from ''free-range'' pasture-raised pigs is a good source of fat soluble vitamins D and K2. Video

Podcasts When I am on the move, I like to use my time productively and often listen to some of my favourite health and wellness related podcasts. The podcasts are hosted by health professionals with a substantial amount of experience behind them and who are brave enough to speak about health related topics which you will never hear discussed in mainstream medicine. I hope you will enjoy listening to them as much as I do. Dr. Shawn Baker This is one of my favourite podcasts right now. I listen to it most days when I am out and about in the car with the kids. The podcast is hosted by Dr Shawn Baker, a highly regarded orthopedic surgeon with more than 30 years of experience. For those unfamiliar with Dr Baker he is a strong advocate of the carnivore diet. The podcast shares interviews with both VIP guests, as well as regular folks from all walks of life that have overcome a whole host of very serious medical conditions using the carnivore diet. These stories are truly inspiring and life changing, and help reinforce the power that species appropriate nutrition can have on human health. Two episodes well worth listening to, among the many brilliant episodes available, are: Carnivore Community Meeting with Dr Zsofia Clemens Zsofia Clemens - Community VIP The Plant Free MD For those not familiar with Dr Anthony Chaffee who presents this podcast, he’s an American medical doctor and Neurosurgical resident who, over a span of 20+ years, has researched the optimal nutrition for human performance and health. It is his assertion that most of the so-called chronic diseases we treat as doctors are caused by the food we eat, or don't eat, and can be reversed with dietary changes to a species specific diet. Dr Anthony Chaffee has been on a carnivore diet for many years now and has seen the health benefits for himself, his loved ones and his patients. The podcast is very rich in good quality information, referencing numerous studies and includes special guest speakers as well as regular people who have overcome a plethora of serious health conditions and who share their stories. I love how Dr Chaffee sticks to facts, not fiction and strives to share his knowledge, time and ongoing research work with listeners regarding health and proper nutrition for the betterment of society. One of the many episodes I highly recommend you listen to is Episode 84: Treating Cancer, Autoimmune Diseases, and More with Diet for Over a Decade with Dr. Zsófia Clemens . Peak Human Peak Human takes an unbiased look at health & nutrition. With so much conflicting information available, filmmaker (Food Lies) and health coach Brian Sanders sifts through the dogma and provides a framework that unifies all nutrition and dietary habits that lead to optimum health. World renowned doctors, researchers, and journalists are interviewed to find out what is the true human dietary framework that we should all be eating to live well and free of chronic disease. It is based around principles of nutrient density and uses a combination of ancestral health and modern science. Of particular interest is episode #52 Dr. Zsofia Clemens on How to Cure Almost Any Modern Disease Without Medicine . Dr Ken Berry The Proper Human Diet podcast is presented by a family physician, Dr Ken Berry, who has over 20 years of clinical experience and has treated over 25,000 patients during his career. I find Dr Berry is amazing at getting straight to the point and is able to condense complex medical information and conditions into plain talk that regular individuals can use to stay healthy and happy. He focuses on numerous topics that all centre around how you can use your diet and your lifestyle to get the health you want. His episodes look at low carb/ketogenic/carnivore diets, intermittent fasting, thyroid health, hormone optimization, and much more. Dr. Ken Berry wants us all to be aware that much of what our doctors say may be a lie. Maybe not an outright malicious lie, but much of what "we" believe in medicine can be traced back to word-of-mouth teachings without a scientific basis. I love that Dr Berry is thorough with his research and sticks to facts, not fiction. Carnivore Conversations The Carnivore Conversations podcast really delves deep into how a keto/carnivore diet can help with improving a wide range of complex health issues. Dr Kiltz, MD who hosts the podcast is a board certified and practicing Reproductive Endocrinologist who discusses a whole host of health related subjects with various inspiring guest speakers in the keto and carnivore community. One great episode that you should definitely check out is episode #46 Dr. Zsófia Clemens who is a neurobiologist and clinical researcher from Hungary. Dr. Zsófia Clemens is the director of the International Center for Medical Nutritional Intervention (ICMNI) in Hungary. Dr. Clemens is at the forefront of using the paleolithic ketogenic diet (PKD) to treat chronic illnesses. The Red Pill Buddhas Phil Escott is an autoimmunity and metabolic disease consultant, personal trainer, novelist and drummer who has spent many years in the health and fitness industry, running a gym, writing for many magazines and training hundreds of clients successfully. Due to a crippling bout of inflammatory arthritis in 2010, which he reversed by natural means, further intense study revealed many “secrets” of healing normally hidden behind the misleading conventional medical and “health” dogma. Phil Escott seems to be a very down to earth guy, that has gone through his fair share of health struggles and now shares his knowledge in a very witty way, to help others attain their health and happiness goals. One episode that is well worth a listen is Episode #29 The Ultimate Autoimmunity interview with Dr. Zsófia Clemens.

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Flour Introduction & Inspiration Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! The flour is slightly more dense, yet has a good consistency to it. Use it for coating your favorite food as well as for baking. Let your imagination run wild! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 157g Pot of Pulled Pork 'Flour' Main Ingredients: 300g Pulled Pork Leftovers Recipe Instructions Cook the pulled pork as per the recipe instructions. Once cool, place the pulled pork in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c. Add the pulled pork leftovers to a food processor. Whizz the pork up until you obtain a fine, crushed up meat. Line a baking tray with greaseproof paper and then pour the pork bits on and spread them out evenly. Cook for 20 minutes, then bring out and use a spatula to turn over the pork bits and check on how dry they're getting. It should feel damp when you touch it with your hands still. Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the meat a mix on the baking tray. Place the tray back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check. Once the pork crumbs are cool, add them to a blender and blend until they turn into a fine powder, with a 'flour' like consistency. Place the pulled pork 'flour' in an airtight container and store it in the fridge until you are ready to use it. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate pulled pork 'flour ' into various dishes. Ideally, note down the raw weight of the pork before making pulled pork, and the end weight of the pork 'flour' during the cooking process so that you know how much meat the 'flour' represents for PKD purposes in order to have a good meat to fat ratio. By way of example, in this recipe 1g of pulled pork 'flour' is equivalent to 3g of pork. Check out the 'Making Meat Flour' video on the Allergies Bite but Taste Good YouTube Channel, where they make some wonderful beef 'flour'. Making Meat Flour - YouTube Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver Soup Introduction & Inspiration Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! I hope you'll try this new way of eating liver, so that you too benefit from everything this wonderful nutrient dense ingredient has to offer. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Creamy Liver Soup Main Ingredients: 150g Veal Liver 50g Oven Roasted Bone Marrow 130ml Bone Broth Lard or Tallow for Frying Salt To Taste Garnish Crispy Parma Ham Powder Sprig of Parsley (Optional) Serving Suggestion - Optional 2 x Slices of Tripe Bread (or other PKD 'Bread' without egg) Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving bowl. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the ingredients to a high speed blender and blend together until nice and smooth (if the ingredients are all cold, then the mixture may look a little speckled with white but this is fine and will resolve once the fat has melted). Pour the mixture into the pan and cook on low-medium heat for 3 minutes, stirring continuously. While the soup is cooking, heat up a pan with a little lard or tallow. Once the fat has melted, add the bread. Fry the bread in the hot fat, turning it over from time to time with the spatula, while continuing to stir the liver soup. After 3 minutes, increase the heat to medium and cook for a further minute until the soup is nice and hot. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving bowl from the oven and pour in your hot soup. Sprinkle the soup with a little crispy Parma ham powder and top with a sprig of Parsley (optional). Serve with the crispy PKD bread. Enjoy your nutrient dense creamy liver soup! Tips Ideally, purchase your offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker, Tripe Bread and Crispy Parma Ham Powder recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. If you do not have any bone marrow then you can substitute with lard, tallow or pork brains. Adjust the bone broth amounts for a thicker or thinner soup, based on your preference. Crispy Pulled Pork Bread also goes wonderfully with this soup! Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crunchies Introduction & Inspiration I made these wonderful beef crunchies with my younger brother in mind, to satisfy his ravenous hunger. They don't disappoint, and taste great both warm and cold! Beef Suet Crackling with a sprinkle of Maldon salt is totally delicious in its own right, so when some freshly cooked steak slices are sandwiched in-between it becomes a perfect snack or meal. I hope you will enjoy them too. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Beef Crunchies Main Ingredients Beef Crackling (See Tips below) 160g Beef Steak 1 tbsp Tallow Salt to taste Recipe Instructions Prepare the beef crackling pieces per the instructions. Salt to taste and reserve while you're ready to assemble your beef crunchies. Thinly slice up the beef steak on a wooden chopping board. In a pan on medium-high heat, melt 1 tablespoon of tallow. Add the steak slices and cook for approx. 2 minutes on either side (or until your desired level of doneness). On a wooden chopping board, take your beef crackling pieces and cut each one in half horizontally. Take the bottom half of the beef crackling, add some steak slices on top, and then add the top half of the beef crackling. Secure the beef crunchies with a cocktail stick through the middle. Enjoy these warm or cold! Tips You can also use lard to cook the beef slices in, if you don't have any tallow on-hand. When judging how much steak and meat to use to make each of your beef crunchies you can roughly determine when making the beef suet crackling how much beef fat the crackling represents and then weigh your steak before cooking and after cooking so that you can calculate how much beef crackling to use for each of your crunchies if you are looking for a good PKD fat to protein ratio 2:1 . This is approximate obviously and you can also just eyeball the amounts. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Bacon and Bacon Fat - Smoked Introduction & Inspiration The fat from cooking Smoked Mangalica Kolozsvari Bacon is truly wonderful and intense, and the bacon crisps up beautifully in the pan. I love sourcing my Smoked Mangalica Kolozsvari Bacon from Eskimo Kitchen in Hungary as it's not only delicious but it's also nitrate and nitrite free. You must give this bacon a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Smoked Mangalica Kolozsvari Bacon Bacon Fat Main Ingredients: Smoked Mangalica Kolozsvari Bacon Recipe Instructions Place your Smoked Mangalica Kolozsvari Bacon on a chopping board and cut off some thick slices. On a medium heat, add slices to a large frying pan. Place a grease splatter screen over the top of your frying pan. Allow the slices to cook and release the fat during the cooking process. Periodically pour off the fat into a bacon grease/fat container. Turn the Smoked Mangalica Kolozsvari Bacon over from time to time as well, until cooked to your desired level of doneness. Remove the bacon into a glass dish using kitchen tongs. Pour any remaining rendered fat off into the container, and store it either in the fridge or on the countertop with the lid on. Tips Store the bacon grease/fat container on your countertop or in the fridge. As you cook more bacon or back fat, simply add the rendered fat to the pot. Bacon fat comes in very handy for different recipes. Ideally, purchase your back fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bacon Mayonnaise recipe for instructions on how to make use of your Bacon Fat. Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It crisps up beautifully in the pan. This smoked bacon is nitrate and nitrite-free. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: PKD (With Allowances) Liver and Egg Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver and egg sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver and Egg Sheet Main Ingredients: 200g Veal Liver 95ml Egg Yolk (~6) Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can (just to make the final mixture smoother), before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 3 or 4 minutes. Remove the baking tray from the oven and pour the egg yolk over the top of the liver sheet. Use a spatula to spread the egg yolk evenly over the liver sheet. Place the baking tray back in the oven and cook for a further 10 minutes (check often towards the end of the cooking time to avoid the egg bubbling up too much. You should be able to peel the sides of the sheet up, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver & egg sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver and egg sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with egg yolks of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: PKD (With Allowances) Beef and Egg Waffles Introduction & Inspiration These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates. I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef and Egg Waffles Main Ingredients: 75g Tallow 55ml Egg Yolks 65g Roast Beef 'Flour' - Coarse Flakes Lard or Tallow - for greasing Salt To Taste Recipe Instructions Pre heat the oven to 180c. Melt the tallow in a medium pan on low heat. Once the fat is fully melted, remove from the heat. Meanwhile place the egg yolks in a glass bowl. Pour the melted fat a little at a time into the egg yolks and fully incorporate using a spatula. Once you have incorporated all the fat, slowly add small amounts of the roast beef 'flour'. Use a spatula to coat all the 'flour' into the egg and fat mixture. Continue to mix until all the 'flour' has been incorporated. Grease the silicone waffle mould and place it in a baking tray. Divide the mixture equally between the two waffle moulds. Place the baking tray in the oven and cook for 14 minutes. Remove the beef and egg waffles from the oven and allow them to cool slightly before adding your choice of toppings (Any leftovers can be placed in an airtight container and stored in the fridge). Tips These waffles make for a very nutrient dense snack and can also be a great choice when you're out hiking or travelling. If you fancy a change from the waffle look, can also use the mixture to make mini galettes (check out the crunchy beef galettes or beef and liver versions for an idea on how they will look). The mixture will make 6 galettes. Follow the same steps as above. Just choose a different mould tray. Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Roast Beef 'Flour', Oven Roasted Bone Marrow and Beef Crackling (for how to make tallow) recipes for instructions on how to make these. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crackling and Heart Filling Introduction & Inspiration Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 110g Crackling and Heart Filling Main Ingredients: 95g Beef Heart 40g Eskimo Mangalica Pork Crackling (or homemade) 4g Lard for Frying Salt To Taste Recipe Instructions Chop the beef heart into small pieces. Add the beef heart and the other ingredients into a pan on medium heat and cook for 4 minutes or so until the lard has melted, the pork crackling is soft and the beef heart is virtually cooked. Add the contents of the pan to a mini blender and blend all the ingredients together. Taste the mixture and add any additional seasoning as required. Use a spatula to add the crackling and heart filling to a ramekin. Your Crackling and Heart Filling is ready to use. (If you are not going to be using the filling straightaway, add it to an airtight container. Once the ingredients are fully cool, add the lid and place it in the fridge). Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. The Eskimo Mangalica Pork Crackling is made from fatty bacon from free-range Duroc-Mangalica pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy for anyone and a great dietary component for athletes. Guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Heart Filling into various dishes. The pork crackling is already seasoned, so extra salt may not be required. Perform a taste test to be sure. The Crackling and Heart Filling is great warm and is also wonderful cold too, so try it both ways! If you like this one, then why not try out my Crackling and Liver Filling too! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bone Marrow Ice Cream Introduction & Inspiration Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 315ml Savoury Bone Marrow Ice Cream Main Ingredients: 70g Oven Roasted Bone Marrow 250ml Beef Bourguignon Cooking Juices/Jelly Salt Recipe Instructions Add all the ingredients to a pan on medium heat. Cook until all the ingredients are nice and warm and the bone marrow is very soft. Pour all the ingredients into a high speed blender and blend until all the ingredients are well combined. Pour the mixture through a sieve into a Ninja Creami pot and once cool, place in the freezer for a minimum of 24 hours before mixing the ice cream in the Ninja Creami machine using the 'Ice Cream' or 'Light Ice Cream' program. Tips Serving Suggestions: Serve the savoury bone marrow ice cream just as it is on top of a juicy steak or try adding a few beef crackling crumbs on top too! Check out my Oven Roasted Bone Marrow and Beef Bourguignon - Slow Cooker recipes for instructions on how to make these. If you do not happen to have any beef bourguignon cooking juices available, any other gelatinous broth should be fine, including oxtail, beef cheek, beef shin etc. Keep in mind that a portion of savoury bone marrow ice cream (50g) will provide just over 10g fat and 40ml cooking juices per serving, so that you ensure a good PKD ratio for your meal. Video Not available yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Roast Beef and Smoked Bacon Introduction & Inspiration This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce. It’s a straightforward recipe that provides ample nutrients, making it an ideal choice for a weekend meal with minimal preparation. I hope you'll enjoy it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Roast Beef and Smoked Bacon Main Ingredients: 150g Roast Beef Leftovers 40g Eskimo Mangalica Smoked Kolozsvari Bacon Leftovers 50ml Roast Beef Sauce Salt To Taste Recipe Instructions Heat up all the ingredients (unless already hot). Place the leftover beef slices on to a serving plate and use scissors or a kitchen knife to cut the bacon leftovers into strips. Place the bacon slices in the centre of the serving plate. Add a touch of salt to the meat slices and drizzle the dish with the hot roast beef sauce. Enjoy! Tips Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Joint - Oven Roasted recipe for instructions on how to make this. You can add a little extra fat to the dish for a good PKD ratio since the bacon did contain some meat. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pizza Base - (Pork and Beef Tripe) Introduction & Inspiration This pork and beef tripe base is perfect for a variety of dishes, including pizza bases. It's ideal if you are wanting just a meat base. The pizza base is also egg free for those who may have sensitivities to eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x 15cm Pizza Base (Pork and Beef Tripe) Main Ingredients: 80g Pressure Cooked Beef Tripe 75g Tallow (or Lard) 55ml Bone Broth 80g Pork Tenderloin Leftovers Salt To taste Recipe Instructions Preheat the oven to 160c. Melt the tallow in a medium pan with all the other ingredients. Once the tallow has melted, place all the ingredients into a blender. Blend the ingredients for 20-30 seconds, or until smooth. Place a greased silicone mat on a baking tray with 2 metal circles on top. Pour the ingredients from the blender into the two metal circles and spread evenly with a spatula. Place the baking tray in a preheated oven and cook for 25-30 minutes. Use the ‘browning’ option on your oven to brown the pizza base for 3-5 minutes (keep an eye on it so it doesn’t burn). Remove the baking tray from the oven and allow the pizza bases to cool for several minutes on the countertop, and then place them in the fridge for a short while so that the bases become a little more sturdy. Now it’s time to decorate your pizzas with your desired toppings. Tips Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the pizza base so that it doesn't burn at the last minute! Video Not Available Yet....

Welcome to Nicola's Kitchen! Hi, and welcome to my site. My name is, you guessed it, Nicola, and I’m the founder of Nicola’s Kitchen. The aim of my site it to help people optimise their health with a focus on nutritious, healing food that is species appropriate! Many people underestimate the power nutrition has in reversing many chronic diseases that plague our society today. Through my own health journey and extensive research, I was lucky enough to discover the work of ICMNI / PaleoMedicina in Hungary, led by Dr. Zsófia Clemens, who is a neurobiologist and clinical researcher specialized in nutrition, nutritional therapy, and brain research. Their treatment method is based on the Paleolithic Ketogenic Diet (PKD), which is a nutritional therapy created by their medical team, based on clinical evidence and clinical experience with over 10,000 patients. After seeing first-hand how well the PKD worked to heal my own skin issues, sleep apnea, prediabetes, and other related issues, I have become a strong advocate for a meat-based approach to eating with a good amount of healthy fat and organ meats too. The PKD results in my own case were fast and predictable and the efficiency of their method outweighs that of all conventional therapies in my opinion. Should you have a health issue you are trying to overcome, or indeed should you simply wish to prevent health issues down the road by living your best life, I strongly recommend you visit their website (Home - Nutriintervention) to discover their medical services and read their numerous scientific articles and plethora of case studies. On my site, I draw on my longstanding passion for food and recipe design to share with you a broad range of tasty recipes that I have developed since following the PKD way of eating. Hopefully it will inspire you too, to try out new ingredients and food combinations that are both nutrient dense, super tasty and healthy at the same time! I especially like the quote, “To eat is a necessity, but to eat intelligently is an art”: Francois de La Rochefoucauld (1613 - 1680). Unhealthy eating is one of the fastest growing and most dangerous health risks facing our society today. The good news is that we CAN turn this around. We are not destined for ill-health. Indeed, the human body has a natural ability to heal itself, it just needs the right environment to do so. I’m really pleased that you found your way to Nicola’s Kitchen. I hope you find it to be a valuable resource in your culinary and health journey. Wishing you healthy eating, for a happy life! X Nic

Regime Type: PKD (With Allowances) Basic Heart Sponge Base Introduction & Inspiration So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then be sure to try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Heart Sponge Base (Square 21cm x 21cm) Main Ingredients: 50g Raw Veal Heart 17g Lard 100ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Rinse the heart, pat it dry and then chop the veal heart into small pieces. Place the lard, heart, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen Countertop to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic heart sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge base version, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic heart sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Cheek and Liver Flan Introduction & Inspiration The succulence of tender beef cheek, combined with delicate morsels of kidney, pairs perfectly with the light and airy veal liver topping. This symphony of flavours creates a nutrient-dense culinary experience that tantalises the palate. To elevate the dish further, a luscious beef cheek sauce is drizzled over it, setting into a delightful jelly-like consistency when chilled. Truly, a feast for the senses! This flan is perfect as a main meal and can also be prepared for family gatherings or to take on picnics / hikes. It's packed with flavour and nutrients and will keep you satiated throughout the day! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the broth topping to set, when served cold) Cooking Time Less than 1 hour Serving Size Beef Cheek and Liver Flan (16cm - Square) Main Ingredients: 200g Beef Cheek Leftovers 150g Lamb Kidney (reserve a few for the decoration) 100g Veal Liver 75g Beef Cheek Fat 75g Eskimo Mangalica Smoked Fat (cut into 6 long strips) 150ml Alfredo Style Sauce 45ml Beef Cheek Cooking Juices (or Bone Broth) Salt To Taste Tallow or Lard for greasing Decoration: 80ml Beef Cheek Sauce* Lamb Kidney pieces Recipe Instructions Preheat the oven to 110c. Wash the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the kidneys into small cubes (just reserve 4 - 8 slices for the decoration). Roughly chop the beef cheek leftovers into smaller bits (if necessary). Heat the beef cheek fat in a pan on medium heat. Add the beef cheek leftovers and cook for a few minutes, using a spatula to break up the meat. Stir in the kidney cubes, beef cheek cooking juices (or bone broth) and salt. Continue to cook for 3-4 minutes longer, until the kidney begins to soften. Pour the pan contents into a lined and well-greased springform pan. Use a spoon or a spatula to press the ingredients down until level. Blend the veal liver in a high speed blender until smooth. Pour the contents of the blender into a large glass bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the Alfredo Style Sauce and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Pour the mixture over the beef and kidney. Lay the lard strips on top of the ingredients in a crisscross pattern. Add the remaining kidney slices to the top, for decoration. Place the springform pan on a baking tray and pop it in the centre of a pre heated oven. Cook for 35 minutes. Remove from the oven. Serving Hot Allow the flan to cool down slightly before dishing out into equal servings. Heat up the beef cheek sauce and drizzle a little over the top of each slice. Serving Cold* Once the beef cheek and liver flan has finished cooking and is cool, pour over the beef cheek sauce. Cover and place the flan in the fridge until the sauce sets into a jelly like consistency. (You'll need to make sure you use a nice gelatinous beef or oxtail broth to ensure it sets well) Enjoy! Tips Any cooking juices that have been released into the springform pan base during cooking can simply be poured off and added to the beef cheek sauce when serving the flan hot. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Alfredo Style Sauce, Beef Cheek Sauce and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. This Beef Cheek & Liver Flan is delicious served hot or cold! If you do not have any been cheek to use, then you can substitute with oxtail, beef shank, lamb leftovers etc. They all taste delicious! The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb Burger Patties Introduction & Inspiration Lamb burger patties are juicy and delicious! They taste lovely served with slices of beef crackling on top and eaten with the flat bottom pork muffins. The patties can be whipped up in no time, as well as made ahead of time. Give them a try. They don't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Burger Patties (9cm diameter) Main Ingredients: 200g Lamb Shoulder 60g Tallow Salt To Taste Topping For Burger Patties (For a good PKD ratio) 6g Beef Crackling (represents 10g fat) * Recipe Instructions Chop the lamb into small pieces. Add the pieces to a mini blender along with the salt and tallow. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking. Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 30ml cooking juices per burger patty), so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the lamb patties on burger buns, then instead of consuming liquid fat (if you have issues with it), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Snowman Introduction & Inspiration When I think of Christmas, I immediately think of the fun times spent building a Snowman and having snowball battles in the garden with family and friends! This Snowman was a pleasure to build and to devour! It is made with a minimum of ingredients that are all very nutrient dense. Enjoy! X Nic Recipe Overview Preparation Time 15 minutes Cooking Time 25 minutes Serving Size 1 x Very Cute Snowman Main Ingredients: 150g Minced Meat 50g Veal or Beef Liver (chopped into small pieces) 15ml Bone Broth 70g Oven Roasted Bone Marrow (scooped out of the bones) 6g Honey - (Optional) 1 tsp Tallow or Lard for cooking 5g Cooked Parma Ham (Decoration - Optional) 3g Raspberry Jelly (Decoration - Optional) 1 x Blueberry (Decoration - Optional) Recipe Instructions Pre heat the oven to 180c. Chop the liver into small pieces. On a low heat, cook the liver in a little tallow or lard. Allow to cool. Divide the minced meat into 1 ball of 100g and another ball of 50g Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat. Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes. Once the balls have finished cooking, remove the baking tray from the oven and allow to cool. Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge. Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often. Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug. Assembly: The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls. Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden. Repeat this process, until both meatballs have a good layer of bone marrow on the outside. Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate. You can now get creative with the Parma Ham to make a hat and hands for your snowman. You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes. If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow. Tips Check out my Bone Broth (Pressure Cooker) recipe for instructions on how to make this. Adding a little honey to the bone marrow, while entirely optional, does make the coating slightly less bland. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. You can further jazz your Snowman up using the different decoration options mentioned in the ingredients section. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Leg Of Lamb - Slow Cooked In The Oven Introduction & Inspiration This Slow Cooked Leg of Lamb is going to take your next Sunday meal to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like! I hope you will give this a try over Spring, or indeed any moment you have time to appreciate this delicious cut of meat among family and friends. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The leg of lamb preparation should be done several hours before cooking or ideally overnight). Cooking Time Less than 30 minutes (To Note: Ideally you will need to also allow time to baste your leg of lamb at regular intervals with the cooking juices) Serving Size 4 - 6 Servings Main Ingredients: 1.895 kg Leg Of Lamb 80g Tallow (room temperature) 400ml Bone Broth 180g Smoked Bacon Slices Salt To Taste 2 Carrots (Optional) 1 x Parsnip (Optional) 2 tsp Dried Rosemary or Thyme (Optional) Recipe Instructions Instructions Prior to Cooking : In a large bowl, add the tallow, rosemary and salt. Use a fork to mix all the ingredients together until everything is well combined. Reserve. Place the lamb on a wooden chopping board and pat it dry all over with a paper towel. Score the top of the lamb 3 - 4 times with a sharp knife. Rub the tallow mixture all over the lamb and into the little slits you have created. Cover the lamb, and Ideally leave it in the fridge for several hours (or overnight) before cooking. Instructions for Cooking : Pre-heat the oven to 130c - Convection. Heat up the bone broth in a pan on low heat, until it's nice and hot. Remove the leg of lamb from the fridge and place it on top of a little trivet, in a roasting tin. Cover the top of the lamb with the slices of smoked bacon. Pour the bone broth around the sides of the lamb leg. Peel the parsnip and the carrots (if using) and cut them into small cubes and place around the sides of the lamb leg. Crumple some greaseproof paper, large enough to cover the meat and then wet it under the tap. Cover the leg of lamb with the greaseproof paper and then add some aluminium foil on top and make sure it is well sealed around the roasting tin. Place the roasting tin in the oven and cook for 10-11 hours. (Try and Baste the meat with the cooking juices every hour, and from 9 hours onwards baste the meat and also use two forks to check if you can pull the meat apart easily. Once you can, it's ready). Remove the roasting tin from the oven, baste the meat with the cooking juices and cover again and allow the meat to rest for 30 minutes. Transfer the Leg of Lamb to a wooden chopping board, pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. To serve, cut or shred the meat, removing any bones. Place the lamb and vegetables (if using) onto a serving plates (or a serving platter) and drizzle over some of the cooking sauce. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the lamb leg so that everything stays juicy). This lamb is delicious served with a traditional mint sauce. Check out my Mint Sauce recipe for instructions on how to make this. Try and purchase all your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any vegetables or herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Sauce Introduction & Inspiration This liver sauce happened unexpectedly! The flavour is light and creamy, and it's great to use on wraps or whenever you wish to have a sauce, or simply get more liver into your diet. It also doesn't set hard in the fridge either so it's perfect for spreading. Give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 150 ml Liver Sauce Main Ingredients: 80g Liver Parfait 80ml Bone Broth Salt To Taste Recipe Instructions Place the Liver Parfait into a small glass bowl. Add in the Bone Broth and a pinch of salt (optional). Use a spoon to give the mixture an initial mix up. Finish off the mixing with an electric handwhisk in order to end up with a nice creamy sauce. Spoon the sauce into an airtight glass pot and store in the fridge. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. If you wish to have a slightly sweeter taste to the liver sauce, add 1 tsp of honey once you have finished making it, and give this a good mix in. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. If you wish to have a slightly more runny sauce, simply add a little extra bone broth. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bagels/Donuts - Oxtail Introduction & Inspiration Savoury Bagels/Donuts - Oxtail Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Savoury Bagels/Donuts - Oxtail Main Ingredients: 150g Oxtail Leftovers 45ml Bone Broth 75g Lard Salt To Taste Recipe Instructions Pre heat the oven to 160c. Prepare the oxtail as per the recipe instructions. Grease the insides of the individual metallic bagel/donut moulds with tallow or lard. Warm all the ingredients in a pan on low heat, until the lard has fully melted and the ingredients are warm. Pour the ingredients into a high speed blender and blend until you obtain a smooth mixture. Use a spoon to carefully add the oxtail to the individual donut moulds until full to the top, and then smooth the mixture so that it's level. Place the individual bagel/donut moulds onto a baking tray and place the tray in the centre of a pre heated oven for 25 minutes. Use the ‘browning’ option on your oven to brown the bagels/donuts for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the bagels/donuts to cool for 15 or so minutes on the kitchen countertop. If you are not using your bagels/donuts straightaway, place them in an airtight container and store them in the fridge. Tips If you do not have individual bagel/donut moulds, then simply use a bagel/donut mould that has several holes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe & Parma Ham Mini Loaf Introduction & Inspiration A perfect base to serve pâté on, or simply delicious in its own right! My inspiration for this recipe was to find a grain free bread of sorts that I could happily spread my pâtés and other toppings on. I think you will find this mini loaf somewhat novel and tasty. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Mini Loaf (10 cm x 4cm x 3.5cm) Main Ingredients: 100g Pressure Cooked Beef Tripe 35g Tallow - melted 20g Crispy Parma Ham (plus extra for decoration) Sprig of Parsley (Optional for decoration) Salt To Taste Recipe Instructions In a pan on low heat, add the beef tripe and the tallow. Once the tallow has melted, then transfer the mixture to a high speed blender. Add the Crispy Parma Ham to the high-speed blender and blend until the mixture is nice and smooth. Perform a quick taste test and determine if any salt is required. (If so, add a touch and give the mixture another quick blend to incorporate it) In the bottom of a silicone loaf mould sprinkle a little of the Parma Ham to provide a decorative layer on top (optional) Pour the mixture into a mini silicone loaf mould (My mould was 10cm long, 4cm wide and 3.5cm deep). Use a spatula or knife to smooth off the top of the loaf. Place the loaf mould into the fridge to set for a couple of hours. Remove the mini loaf from the mould carefully, place on a wooden chopping board and slice up and serve with your choice of topping. Tips Enjoy this mini loaf with your favourite pâté for a savoury version, or a drizzle of organic honey for a sweeter hors d'oeuvre. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....